Egg muffins are my of the breakfasts I make most often when I know I have a busy week ahead of me. Not only can they be customized in a million different ways, they are convenient and can be grabbed as you run out the door. Much like quiche, they are delicious hot or cold. This zucchini and cheese egg muffin is one I make all the time. I like to wrap mine up in low carb wraps or smush them between light English muffins for an impromptu breakfast sandwich.
Egg, Zucchini, and Cheese Muffins
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- 1 tsp. olive oil
- 1 U zucchini, diced
- 6 U eggs
- 6 U egg whites
- 1/4 cup skim milk
- Salt and pepper to taste
- 3/4 cup shredded part skim mozzarella
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Preheat the oven to 375 degrees and spray a standard muffin tin with non-fat cooking spray.
Heat a skillet over medium heat. Add the olive oil. Add the zucchini. Cook for 4-5 minutes until tender.
In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the zucchini and cheese.
Pour the egg mixture into the muffin tin and cook for 20 minutes or until the egg is cooked through and becomes fluffy.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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